Eosinophilic Esophagitis Friendly Coconut Tapioca Pudding
Total time55 min
Prep time5 min
Cook time20 min
4.8(23)
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Learn more →Ingredients
4 servings
- ⅓ cup small pearl tapioca (not instant)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 3 tbsp honey
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Combine the tapioca pearls, coconut milk, and water in a medium saucepan. Let the mixture soak for 5 minutes — the pearls will begin to absorb liquid and soften slightly.
- 2
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer, about 8–10 minutes.
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